I think you’ll love these fudgy flax brownies!

Long-time members of the low-carb community know and love the old-school Miracle Brownie recipe posted on the now-defunct About.com from Laura Dolson. I’ve long loved this recipe as well, even modified this recipe to lay off the flax a bit and go easy on my tummy. Check out my miracle brownie recipe.

Since I can’t do dairy, I also had to find a way to modify the recipe to get gluten-free dairy-free low-carb brownies that taste like real brownies. Here’s what I came up with, this time I left all the flax in and just tackled the diary components.

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So, be mindful when munching on these flax brownies. They are so good, but they’re also heavy on the flax, which means heavy on the fiber, which means…yeah, you get it. So don’t eat the entire pan at once or you may have a rough night!

You can add in whatever additional mix ins you’d like. I included walnuts as an optional addition, but you can include any nut you like. You could also mix in bacon pieces if you want to try a sweet and salty combo. Just know that the bacon won’t be crispy if you go this route.

If you make these, come back and let me know how they turned out!

Fudgy Flax Brownies (GFDF, Keto, Vegetarian)

These fudgy flax brownies are so awesome! They are so close to the real thing in fudginess and texture. You have to try them!

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American

Servings: 32 brownies

Calories: 150kcal

Author: Heather Cooan

Ingredients

• 1/2 Cup Palm Shortening
• 2 Cups Swerve Confectionary Sweetener
• 1 Tbsp Vanilla
• 4 Eggs room temp is best
• 1/2 Cup Cocoa
• 1 tsp Salt
• 4 Oz Unsweetened Chocolate Melted
• 2 Cups Bob's Red Mill Flax Seed Meal
• 1 Tbsp Baking Powder
• 1 Cup Coconut Milk
• 1 Cup Swerve Granular Sweetener
• 1 Cup Walnuts optional

Instructions

• Preheat oven to 350 F and grease a 9X13 pan.
• Cream the palm shortening until fluffy.
• Add sweetener to the palm shortening and cream them together until fully combined (aim for a fluffy texture).
• Add the vanilla and beat the eggs into the mixture, one at a time.
• Add salt and cocoa, beat well. Add chocolate, beat until fluffy.
• Add the rest of the ingredients and mix well to combine.
• Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)
• Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Nutrition

Calories: 150kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 171mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

Tried this recipe?Let us know how it was!